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Pad see ew, which directly translates to "stir-fried (with) soy sauce," is standard lunch fare among Thais and is very popular in restaurants outside of Thailand. My recipe incorporates flat rice noodles pan-fried with chicken, gai lan, and a special mixture of Siamese seasonings creating the ultimate comfort food perfect for any level of home cook.

Directions

Combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl and set aside. Heat the oil in a medium-sized sauté pan over medium-high heat, add the garlic, and sauté until light brown. Then, add the eggs and scramble lightly until set.

Add the chicken and Chinese broccoli, tossing constantly until the chicken starts to turn opaque, about 1-2 minutes. Add the fresh rice noodles and sauce and toss to combine for about 3-5 minutes. When the noodles are cooked through and sauces are absorbed, add the white pepper and mix well. Adjust seasoning as needed.

From guiding Anthony Bourdain through markets and restaurants in L.A.'s Thai Town on No Reservations to battling Iron Chef Masaharu Morimoto on Iron Chef America, Jet is an authority on modern Asian cuisine.

Learning the ancient traditions of Asian cuisine from his Cantonese grandmother and lending a hand at his family's famed Royal Thai restaurant and Bangkok Market — the first ever Thai grocery store to open in Los Angeles in the '70s, Jet Tila's culinary curiosity led him to the kitchens of Le Cordon Bleu where he was hand-picked by Steve Wynn to open Wazuzu on the Las Vegas strip. His repertoire of recipes can be prepared in minutes and are ideal for anyone interested in learning the basics of Thai cooking.